|4 ounces||Adzuki beans soaked overnight|
|2||Garlic cloves; crushed|
|1 pounds||Leeks; trimmed, washed well & sliced|
|8 ounces||Mushrooms; wiped & sliced|
|1 tablespoon||Hungarian paprika, sweet|
|1 pinch||Cayenne pepper; to taste|
|2 tablespoons||Wholewheat flour|
|½ pint||Vegetable stock|
|1 tablespoon||Soy sauce|
|1 tablespoon||Tomato paste|
|1 pounds||Chopped tomatoes|
|Salt & pepper; to taste|
|Parsley; chopped, to garnish|
|4 ounces||Wholewheat flour|
|3 tablespoons||Parsley, half if using dried|
|3 fluid ounce||Water (or milk if preferred) OR- less, as needed|
Drain the beans & cover with fresh water. Bring to a boil & simmer till tender, about 35 minutes. Drain, reserving the liquid.
Heat margarine in a large pot. Add the onion & cook until transparent. Add the garlic, leeks, carrot & mushrooms & cook gently for 4 to 5 minutes. Stir in the paprika, pepper & flour. Add stock, soy sauce, tomato paste, tomatoes & salt & pepper. Bring to a boil, cover & simmer gently for 10 minutes. Stir in the beans & bring back to a boil.
Add the dumplings. Cover with a tight fitting lid & simmer for 20-25 minutes very gently to prevent burning. Sprinkle generously with parsley before serving.
FOR DUMPLINGS: Put the flour & salt into a bowl. Rub in margarine till it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces & shape into dumplings.
Serves 4 to 6.
Courtesy of Mark Satterly
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